Cheddar

Cheddar originated in the village of Cheddar in Somerset, England, sometime around the 12th century, which makes it one of the oldest documented cheeses still widely made today. It's a firm, cow's milk cheese that ranges from mild and buttery when young (a few months old) to sharp, crumbly, and intensely savory when aged for a year or more. At its best — a properly aged clothbound cheddar — you get long flavor, crystalline texture, and a complexity that rivals cheese twice its price.

• Cabernet Sauvignon The tannins in a good Cab cut the fat in aged cheddar cleanly, and the dark fruit holds up to the sharpness without flinching.
• Chardonnay (unoaked or lightly oaked) Crisp apple and citrus notes in the wine echo the subtle fruitiness in a quality cheddar, especially younger styles.
• Dry Hard Cider Not technically wine, but it's the pairing Somerset cheesemakers have been reaching for for centuries — tart, effervescent, and deeply complementary.

• English Pale Ale (like Fuller's London Pride) Biscuity malt and gentle bitterness are a natural match for the nuttiness in aged cheddar.
• Brown Ale Caramel and toasty notes mirror the depth of a sharp cheddar without overpowering it — an underrated pairing.
• IPA The resinous bitterness of a West Coast IPA cuts through cheddar's richness and makes both taste more alive.

• Apple slices The simple genius of a cheese plate: the bright acidity and sweetness of a crisp apple (Honeycrisp, Granny Smith) is one of cheddar's best friends.
• Crusty sourdough The tang in good sourdough echoes the lactic sharpness in aged cheddar — this is comfort food elevated.
• Pickles or cornichons Acid and brine cut through the richness and reset your palate between bites; British ploughman's lunch got it right.
• Caramelized onions Sweet, jammy, and deeply savory — melt into a grilled cheese, a burger, or a tart alongside cheddar and it becomes something special.

Serve cheddar at room temperature — cold cheddar loses its aroma and the texture turns rubbery. Pull it from the fridge 30–45 minutes out. For a cheeseboard, a large wedge or chunk looks far better than pre-sliced; let guests break off pieces themselves. If you're cooking with it, grate it fresh — pre-grated cheddar is coated in starch that ruins the melt.

- **Cabot Clothbound Cheddar (aged by Jasper Hill)** — One of the best American cheddars available nationally. Aged 10–14 months, consistently nutty and complex. - **Kerrygold Aged Cheddar** — Widely available and punches well above its price point; the Irish grass-fed milk gives it a buttery, almost sweet quality. - **Montgomery's Cheddar** — If you can find it at a cheesemonger, this is the real deal — raw milk, clothbound, made in Somerset. The gold standard.